Silken Tofu Pumpkin Pie

Ingredients

• 15 oz pumpkin puree (Plain pumpkin puree, not pumpkin pie filling)
• 16 oz silken tofu (Use silken tofu, not firm tofu)
• 0.5 cup granulated sugar
• 0.5 cup dark brown sugar
• 1 tbsp pumpkin spice seasoning
• 0.5 tsp salt
• 1 deep-dish ready-to-bake pie crust (Store-bought; most do not need blind-baking. If using homemade crust, the excerpt recommends blind-baking it to prevent a soggy bottom.)
• whipped cream (For serving; not included in the structured ingredient list)

Steps

1. 1

   Preheat the oven to 450°F (232°C).

2. 2

   Add the pumpkin puree, silken tofu, granulated sugar, dark brown sugar, pumpkin spice seasoning, and salt to a blender. Blend until smooth.

3. 3

   Firmly tap the blender on the counter several times to release bubbles from the filling.

4. 4

   Pour the pumpkin mixture into the deep-dish pie crust, filling it level with the top of the crust. There may be a little filling left over; pour any extra into a glass and refrigerate it as a no-bake custard.

5. 5

   Place the pie on the oven’s lowest rack. Bake at 450°F (232°C) for 15 minutes.

6. 6

   Reduce the oven temperature to 350°F (176°C) and continue baking for 45 minutes. The crust should be golden brown and the pie firm around the edges; the center may still jiggle slightly and will continue to firm as it cools.

7. 7

   If the crust darkens too quickly, protect its edges with a pie shield or foil.

8. 8

   Let the pie cool on the counter for at least 1 hour before slicing so the filling can set.

9. 9

   Once cooled, loosely cover the pie and refrigerate it until ready to eat, if desired.

10. 10

    Slice into 8 pieces, cleaning the knife between slices. Serve with whipped cream.

Notes

Refrigerate the fully cooled pie, loosely covered, for up to 4 days. To freeze, wrap individual slices tightly for up to 2 months; thaw overnight in the refrigerator before serving. The recipe excerpt recommends blind-baking homemade crusts to help prevent a soggy bottom. The nutrition values supplied by the source are per slice for the finished pie; ingredient-level nutrition is estimated.

Nutrition per serving

• dessert
• vegan
• dairy-free
• egg-free
• baked
• American
• holiday